Butterfinger Caramel Crunch Cookies (Printer-Friendly)

Soft-centered cookies with buttery dough, caramel pockets, crushed Butterfinger candy, peanuts, and sea salt flakes for crunch.

# What You'll Need:

→ Butter and Sugars

01 - 1 cup unsalted butter, softened
02 - 3/4 cup light brown sugar, packed
03 - 1/2 cup granulated sugar

→ Wet Ingredients

04 - 2 large eggs, room temperature
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 2 1/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon fine salt

→ Mix-ins and Toppings

09 - 1 cup crushed Butterfinger candy bars
10 - 3/4 cup caramel bits
11 - 1/2 cup chopped roasted peanuts
12 - Sea salt flakes, for sprinkling

# Steps to Follow:

01 - Allow butter and eggs to come to room temperature, approximately 30 minutes, to ensure even mixing.
02 - Beat softened butter with brown and granulated sugars on medium speed for 3 minutes until light and fluffy to achieve a chewy texture.
03 - Add eggs one at a time, mixing fully after each addition, then blend in vanilla extract until combined.
04 - Whisk together flour, baking soda, and salt in a separate bowl to evenly distribute leavening agents.
05 - Gradually add the dry mixture to the wet batter at low speed, mixing until just combined to maintain tenderness.
06 - Gently fold in crushed Butterfinger pieces, caramel bits, and chopped peanuts with a spatula until evenly distributed without overmixing.
07 - Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them several inches apart for spreading.
08 - Lightly sprinkle sea salt flakes on top of each dough mound immediately before baking to balance sweetness.
09 - Bake cookies at 350°F (177°C) for 10 to 12 minutes until edges are golden and centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to set.

# Extra Suggestions:

01 - Use parchment paper or silicone mats to prevent sticking. Chilling dough can reduce spread for thicker cookies.
02 - Store cookies in an airtight container at room temperature up to one week; add bread slice to maintain softness.

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